Red Velvet Cupcakes
- 2 disposable plastic cups sugar
- 2 sticks unsalted room temperature butter
- 2 large eggs
- 2 tablespoons cocoa powder
- 1-ounce red food coloring (+ 1oz. water)
- 2 1/2 cups all-purpose flour
- 1 plastic teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon white vinegar
Step 1: Preheat oven to 350°F. Line muffin tins with cupcake liners.
Step 2: Cream the butter and sugar together with the paddle attachment of the mixer until light and fluffy. Add the eggs one at a time and mix well after each addition. In a small plastic bowl, mix cocoa, food coloring, and water until smooth. Add mixture to eggs/sugar, mix until incorporated, scraping down sides as necessary. In a separate plastic bowl, whisk together flour and salt. Add 1/2 of the flour mixture to butter/sugar/eggs, mix until incorporated. Add buttermilk and vanilla, and finish with remaining flour, again, scraping down sides and beater as necessary. In a small bowl, add vinegar to baking soda (it will bubble up) and add to batter, mix well.
Step 3: Using a cookie scoop, fill each cupcake liner approx 2/3 full. Bake for approx 18-20 minutes, or until a toothpick comes out clean.
Step 4: While cupcakes are baking, make and color the frosting. I prefer vanilla buttercream with red velvet, but you could also use a favorite cream cheese frosting if you’d like.
- 1 1/2 cups unsalted butter (3 sticks)
- 1/2 teaspoon salt
- 5 1/4 cups powdered sugar
- 2 teaspoons real vanilla extract or paste
- 1 1/2 teaspoon meringue powder
- 2 1/4 ounces milk (I use whatever I have fattier - the better!)
Step 1: Beat the butter with a paddle attachment of the mixer until very soft, scraping down the sides of the bowl as necessary. Add the salt and slowly add the powdered sugar, a couple of scoops at a time.
Step 2: When all the powdered sugar is in, add the vanilla & meringue powder. The mixture will be really stiff. Slowly add the milk, again scraping down the sides, so it’s all combined.
Step 3: Beat the buttercream on high for approximately 7 minutes until it’s nice and whipped. At the beginning it may look a little curdled, but keep beating and it will come together.
- 4 pastry bags or quart Ziploc bags
- pastry tips (I used sizes #809, #804, #2) – if you don’t have tips, you can cut a small piece off the corner of each bag – size will depend on what part you’re piping)
- food color (red, black, blue – or whatever color you’d like for the eyeball) – gel colors work best for this if you don’t have liquid colors will also work for the blue and red, but you can substitute melted chocolate for the black
Step 1: When cupcakes have cooled, fill a pastry bag with vanilla frosting and squeeze a large dollop on top of each cupcake.
Step 2: Follow this with the blue frosting, make a “blob” about 1/4 the size in the center. Put cupcakes in the refrigerator to chill for a couple of minutes while you’re getting the other colors ready.
Step 3: Using a small #2 tip (or a bag with a teeny corner cut off), make small veiny lines on the eyeballs with the red frosting. There’s no right or wrong way to do this - creepier is better! Finish with either a black or chocolate dot in the center.
Next on the agenda were the place settings. For our party table, choosing disposable dinnerware was the utmost ideal and rational choice. From the Disposable Party Dinnerware Sets to the stylish Disposable Silverware and Plastic Drinkware, no one will ever question your commitment to this fun holiday once they catch a glimpse of your fabulous Smarty's tablescape!